Development and quality evaluation of thermally processed cassava in retort pouch (Record no. 163858)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 02689nam a22001697a 4500 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 631.56 |
| Item number | RAS/DE |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Rasmi Janardhanan |
| 245 ## - TITLE STATEMENT | |
| Title | Development and quality evaluation of thermally processed cassava in retort pouch |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Tavanur |
| Name of publisher, distributor, etc | Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology |
| Date of publication, distribution, etc | 2018 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | ix,151p |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | MTech |
| 520 3# - SUMMARY, ETC. | |
| Abstract | Cassava (Manihot esculenta Crantz), popularly known in India as tapioca, is one of the important food crops providing livelihoods and food security for millions of people in the tropical regions. High moisture content of cassava, leads to early deterioration due to microbial attack and also makes it susceptible to desiccation and mechanical injury. Therefore effort has to be put in so that cassava is made available to all the people year-round either in raw, preserved or processed manner. Therefore, an investigation has been taken up to develop and optmise a process protocol, which could contribute to cassava based industries. The study was conducted on two varieties of cassava namely, Sree Jaya and M-4. The physicochemical analysis of both the varieties were conducted and recorded. The blanching time at 100 ̊C was optimized and quality improvement with addition of 0.1 per cent guar gum was conducted. The blanching time for M-4 was optimised as 5 minutes in 0.1 per cent guar gum and for Sree Jaya the blanching time was optmised as 15 minutes in 0.1 per cent guar gum. Calcium chloride brine with 0.4 per cent concentration was selected as the filler solution. Thermal processing was conducted at 100, 110, 121 ̊C with different time combinations. The retort pouch processing parameters were optimised and the shelf life studies of the microbiologically safe samples were conducted for six months at refrigerated condition and three months at ambient conditions. From the storage studies and the sensory analysis it was concluded that Sree Jaya thermally processed at 110 ̊C for 20 minutes with F0 2.1 and M-4 thermally processed at 110 ̊C for 40 minutes with F0 6.1 are the best thermal processing treatments. The quality parameters and the sensory attributes of the processed cassava were best throughout the storage period. The cost of one pouch of 100 g was estimated to be Rs.19.20/- only. The optimised treatment resulted in a product which resembled the fresh sample, available to the consumers in a ready to eat form throughout the year. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Processing and Food Engineering |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Rajesh G K (Guide) |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://krishikosh.egranth.ac.in/handle/1/5810142961 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Item type | Theses |
| Not for loan | Collection code | Permanent location | Current location | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Koha item type |
|---|---|---|---|---|---|---|---|---|---|
| Not For Loan | Reference Book | KAU Central Library, Thrissur | KAU Central Library, Thrissur | Theses | 2019-02-21 | 631.56 RAS/DE | 174488 | 2019-02-21 | Theses |